Coffee Cupcakes

 Coffee Cupcakes
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup strong brewed Vietnamese coffee
1/4 cup milk
1 teaspoon coffee grounds

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Fold in the teaspoon of coffee grounds.
10. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
11. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.

Whipped Cream

1 cup heavy cream
2 tablespoons sugar

1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick.



cupcakes ready for filling


Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of sweetened condensed milk pudding.
3. Replace top.
4. Top with swirls or dollops of lightly sweetened whipped cream.
5. Dust with finely ground coffee.



assembly



Making Vietnamese Coffee

Vietnamese coffee is made with special grounds that contain coffee and chicory and using a special filter. It is brewed resting on a glass filled with an inch or so of sweetened condensed milk. The result is strong, rich, creamy, and sweet. I prefer mine iced. The melting ice lightens up the drink a bit.



get your filter ready



add grounds



replace filter



screw on tight for strong coffee



fill with water and wait!

Thai Tea Cupcakes

Cupcakes
15 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla
4 large egg whites

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Whisk together flour, baking powder, baking soda, and salt in a bowl.
4. Measure out vanilla and milk together.
5. Add about a third of the flour to the butter/sugar mixture and beat to combine.
6. Add about one half the milk mixture and beat until combined.
7. Repeat above, alternating flour and milk and ending with the flour mixture. Transfer to a bowl. Clean mixer bowl well and dry thoroughly.
8. Whip egg whites until soft peaks form.
9. Mix in about a half cup of egg whites in to the batter, then fold the batter into the egg whites, gently until all egg whites streaks are gone.
10. Scoop into cupcake papers about two thirds full.
11. Bake for 20-25 minutes until a cake tester comes out clean.

Cupcakes

Cupcakes

200 gram bar of Valrhona 61% cacao3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.


Any kind of cupcakes